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Short-Order Kitchen

Sweet Potato Hash

By Wes Ellis2 min read
Recipe card
Servings
6
Prep
5 minutes
Cook
15 minutes
Method
Griddle
Heat
375–400°F (griddle), 300°F for eggs
Difficulty
Low
Jump to ingredients & directions ↓

Part 3 of the thread Hashes and scrambles

THE SHORT VERSION4 points
  • Microwave the diced sweet potatoes for 3 minutes first so they cook through on the griddle.
  • Griddle hot, 375 to 400°F, for the potatoes and ham.
  • A squirt of water and a dome steams the veggies soft.
  • Drop to 300°F for the eggs once the potatoes brown.
THE RECIPE · SWEET POTATO HASH

Ingredients

You'll need

  • Flat-top griddle
  • Microwave-safe bowl
  • Dome or lid
  • Steak weight (optional)

Directions

  1. Dice the sweet potatoes and microwave them with about 1/4 cup water for 3 minutes.
  2. Heat the griddle to 375 to 400°F and put down the potatoes and ham. Pressing the potatoes with a steak weight is optional.
  3. Add the onion, pepper and garlic, then season the potatoes with the smoked paprika, seasoned salt and pepper.
  4. Squirt some water on and cover the veggies with a dome to steam.
  5. When the potatoes start to brown and the veggies are tender, lower the griddle to 300°F and cook the eggs.
  6. Plate the hash, top it with the eggs, and serve with biscuits or rolls.
Notes Any egg style works on top. Over easy is the classic, because the yolk turns into sauce.

wesellis.com/blog/sweet-potato-hash/

A hash that's a little sweet, a little smoky and done in about 15 minutes. Sweet potatoes, ham and red pepper on the griddle, smoked paprika over the top, and eggs to finish. It feeds six, so it's a good one for a full table.

The microwave head start

Sweet potatoes are dense. Put them on the griddle raw and the outsides burn long before the middles soften. So dice them, add about a quarter cup of water, and give them 3 minutes in the microwave first. By the time they hit the griddle they only need to brown.

Tip

A steak weight pressed on the potatoes gets you more contact with the griddle and more crispy edges. It's optional, but it helps.

High heat, then steam, then eggs

The griddle runs hot for this one, 375 to 400°F. Potatoes and ham go down first. Then the onion, pepper and garlic, and the seasoning.

Next, squirt a little water on the veggies and cover them with a dome. The steam softens the peppers and onions while the potatoes keep browning underneath.

Heads up

Drop the griddle to 300°F before the eggs go on. At hash temperature they'll be crisp and rubbery before the yolks warm up.

For the eggs, pick your favorite from How to Make Eggs. If you like this, the Southwestern Hash is another one worth a Saturday.

Pile the hash on a plate, eggs on top, biscuits on the side. Then pour yourself a Bloody Mary.

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